Flank steak is a really special piece of meat, and when prepared well, it’s melt-in-your-mouth tender. Serve it on top of a tossed green salad with some avocado for a nourishing, complete meal.
The recipe was excerpted from The Performance Paleo Cookbook by Stephanie Gaudreau (Page Street Publishing, January 2015).
1 pound (454 grams) flank steak
2 garlic cloves, peeled and smashed
1-inch (2.5-centimeter) piece ginger,
peeled and sliced into thin coins
3 green onions (2 ounces [57 grams]),
white and light green parts, roughly
¼ cup (59 milliliters) coconut aminos
2 tablespoons (30 milliliters) lime juice
2 teaspoons (10 milliliters) dark
1 teaspoon fish sauce
1 tablespoon (15 milliliters) coconut oil
1. Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
2. Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
3. Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way. Serves 2.
Nutrition Facts (per serving):
552 calories, 45 grams protein, 12 grams carbs, 36 grams fat